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Pumpkin Pancakes

Tuesday, October 9, 2012

When you think of pancakes, you generally don't think of healthy. But think again, my friends. These are so good, so good for you... and for-the-love-of-all-things-holy-while-trying-to-shed-those-baby-pounds... seriously delicious too!

I'm a huge fan of using pumpkin for baking healthy treats all year round (see one of my all-time fave Skinny Tricks here), but I made these on the morning of our yearly pumpkin patch visit and the timing couldn't have been better. It was the perfect start to a perfect day.

Ingredients:

2 cups flour

2 Tbs sugar

1 tsp salt

1 tsp cinnamon

1 Tbs + 1 tsp baking powder

1 1/2 cup skim or low fat milk

1 cup canned unsweetened pumpkin

1/4 cup butter, melted

2 egg yolks

4 egg whites

Combine dry ingredients in a large bowl; make a well in center of mixture.

Combine milk and other wet ingredients (excluding egg whites) in a separate bowl.

Add wet mix into center of dry mix; mix until dry ingredients are just moist.

Beat egg whites at high speed with an electric mixer until stiff peaks form. (This was my favorite part. I felt like such a chef! I was really quite proud of my egg white fluff!)

Gently fold beaten whites into pumpkin mixture. Be careful not to over mix.

Pour batter for each pancake into a skillet. I like to use an ice cream scoop to keep things (sort of) uniform!

Voila! Breakfast is served!

Yield: 6 servings*Side note - using pumpkin makes these very high in fiber. Using egg whites reduces the fat and creates a delicious fluffy texture.

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Hello!

November Grey started as a creative outlet for Tanya Dempsey to share her passions in lifestyle, beauty & fashion. Now the CEO and Creative Director of a company under the same name, Tanya hopes you will find a little inspiration of your own, with a peek into her personal and professional life.